rECIPE 

​fun!

GIGGLEWATER strawberry desire

Mix up some Vanilla & Strawberry Desire


1. Ingredients: 1/2 cup fresh strawberries; 1/4 tsp vanilla extract; 1/4 tsp freshly squeezed lemon juice; 1 tsp sugar; champagne or sparkling wine

​2. Wash and hull the strawberries. Put all the strawberries, except one, in a blender.

3. Add vanilla, lemon juice, and sugar, and puree.

4. Pour into a champagne flute half-way (more or less).

5. Top with champagne or sparkling wine, and stir gently. Slide the remaining strawberry onto edge of the glass.

GIGGLEWATER London Royale

Mix up some Death in the Afternoon - a favourite of Ernest Hemingway.


1. 8 to 9 mint leaves; 3 thin slices cucumber
1 ounce simple syrup; 2 ounces gin; 3/4 ounce lime juice; Gigglewater Prosecco
2. In a shaker, muddle the mint leaves with the cucumber and simple syrup.

3. Add the gin, lime juice, and several cubes of ice and shake vigorously for 15 seconds

4.Strain into a champagne glass.

5. Top with about 1 1/2 ounces of well chilled Gigglewater Prosecco

GIGGLEWATER Hemingway death

Mix up some Death in the Afternoon - a favourite of Ernest Hemingway.


1. 1-1/2 ounce absinthe
2. Well chilled Champagne or Gigglewater Prosecco

3. Pour absinthe into a coupe glass or flute. 4. Slowly add Champagne/Gigglewater to fill.

RECIPES AND COCKTAILS

GIGGLEWATER Frenchie 77

Mix up some Parisian Chic!


1. For a spin on the original, place one part elderflower cordial, one part lemon juice and one parts William's (Chase) GB Gin in a cocktail shaker with ice

2. Shake until well combined then strain into a tall glass.

3. Top with Gigglewater Prosecco and serve with a slice of lemon and  mint.

GIGGLEWATER Razbasil

Mix up some Yummy Raspberry and Basil Goodness!


1. Pour one part Raspberry liqueur into a champagne flute

2. Add one sprig of fresh basil

3. Top with four parts Gigglewater Prosecco and serve

GIGGLEWATER ROYALE

Mix up some Yummy Kingly & Queenly Goodness!


1. Mix one part crème de cassis with 1 tablespoon of lemon juice

2. Top with three parts Gigglewater Prosecco

3. Skewer a couple of blueberries with a sprig of thyme and drop into the glass to serve.

GIGGLEWATER blackmist

Mix up some Classy Vodka/Pineapple sparkly yumminess.


1. Pour 1 ounce Chase vodka, 1 ounce Chambord, and 1 ounce chilled pineapple juice into a champagne glass.

2. Top with well-chilled Gigglewater Prosecco
3. Add a fresh raspberry.

GIGGLEWATER Midnight kiss

Mix up some Parisian Chic!


1. Rim the edge of a wine glass with white or gold sugar.

2. Pour 3/4 oz. well-chilled Chase vodka into the glass

3. Fill with Gigglewater Prosecco.

4. Top with Blue Curaçao.

GIGGLEWATER strawberry cupcakes

Heaven on a plate!


200 g caster sugar
200 g margarine/unsalted butter
4 eggs
200 g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
12 Fresh strawberries

Frosting

220 g margarine/unsalted butter
640 g icing sugar
5-6 tbsp prosecco

[Strawberry and Vanilla Cupcakes with Prosecco Frosting]

INSTRUCTIONS

Heat the oven to 190°C / fan 170°C / gas 5. Butter a 12 hole muffin tin.
Cream together the butter and sugar with electric whisk (I use a Kitchen Aid).
Add the eggs and mix.
Add the flour, baking powder, vanilla extract and continue to whisk together until everything is combined.
Divide the mixture evenly into the muffin tins and bake for 15-20 minutes.
Take out of the oven and transfer to a metal rack. While your cakes are cooling make your prosecco frosting.
Cream the butter on its own for about 5 minutes on a medium speed.
Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.
Add the prosecco and whisk together for one minute. Set aside.
Cut a hole out of the centre of each cake and place a fresh strawberry into it. Make sure they are already washed, the green stalks are taken off and the top is sliced off.
Once each cake has a strawberry in the centre, put your frosting into the piping bag with the nozzle of your choice. Pipe each cake and sprinkle with the pink dust.
Serve and enjoy! The cupcakes should last for 2-3 days.

​Thanks to Lucy from Globescoffers.